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Dessert
6-8
15 minutes
2 hours
250
Bravado Spice
If you've never had panna cotta before, you're in for a treat! It's typically an Italian dessert made with sweetened cream and gelatin. We decided to make this really fun recipe for Valentine's Day. To watch the instructional video scroll to the bottom.
This compote is fire, y'all. You add some sugar to blueberries, a little Bravado Spice Ghost Pepper & Blueberry Hot Sauce, and you've got a fantastic compote you can use on anything from pancakes to ice cream, to.....well, a coconut & lime panna cotta. You don't need a lot of the hot sauce, but we really loved the gentle warmth it added to a cool, refreshing dessert. You'll notice in the video we switched to a potato masher once we'd mixed the ingredients together in the saucepot. This makes the maceration process (softening the berries with sugar) MUCH easier. We only used about 2/3 c of sugar, but you can add as much as a cup if you want a sweeter compote.
Be sure to bloom the gelatin before adding it to the final product as it will ensure a much smoother final product, you do this by adding the gelatin to some water. Ideally, you want to use about 8x as much water as you have gelatin, but we used a little less here because we didn't want to water down the coconut milk too much. In retrospect, we probably should have bloomed it in the full amount of water. Again, we only added about 2/3 c of sugar to the panna cotta, but you can add as much as a cup if you want a sweeter final product.
It's essential to let the panna cotta cool a little before pouring it over the compote. It can still be a bit warm, but not hot. When you pour the panna cotta over the compote, some of it will inevitably mix, and that's ok. Because the compote is denser, it will eventually sink back down to the bottom. If you REALLY want the layers to separate, spoon just a little of the warm panna cotta over the compote with a small spoon instead of the big ladle we used.
We garnish the panna cotta after refrigerating it for a second time (20-30 minutes). We want to catch it while it has started to solidify just a bit before it has set so that our garnishes sink a bit into the surface but still stay on top. If we dropped the white chocolate chips into the liquid, there's a good chance most of them would have sunk to the bottom.
After garnishing, the panna cotta must sit in the refrigerator until it fully sets. This can take up to 4 hours, but in our case it took about 45 minutes. We loved the final product! The gentle warmth of ghost pepper & blueberry hot sauce on the back of the palate added an interesting, tasty dimension we're sure you're going to love.
Stay bold,
-Bravado Spice
8 oz - Fresh or frozen blueberries
1 Tbsp - Bravado Spice Ghost Pepper & Blueberry Hot Sauce
2/3 c - Sugar
2 Tbsp - Lime juice
13 oz - Coconut milk
3 oz - Water
1/2 tsp - Lime zest
2 Tbsp - White chocolate chips
2 packs - Gelatin
2 Tbsp - Lime juice
2/3 c - Sugar
In a sauce pot, add the blueberries, 2/3 c sugar, and lime juice over medium heat. Mix and then mash the berries as they begin to soften and add the Bravado Spice Ghost Pepper & Blueberry Hot Sauce. You may also use a potato masher.
Once the compote is completely incorporated, simmer for 3-5 minutes, stirring occasionally so it doesn't burn. Remove from the heat and set aside. You can refrigerate it and even freeze it if you want to make a larger batch to for other recipe like pancakes, etc.
In small bowl, add the water and gelatin and mix. Set aside for 3-4 minutes so the gelatin can bloom.
While the gelatin blooms, add the coconut milk, lime juice, lime zest, and 2/3 c of sugar (you an add up to a cup of sugar) to sauce pot over medium heat. Mix well and then add the bloomed gelatin. It may have caked a bit. Keep stirring until it has melted into the hot coconut milk, then remove from heat and refrigerate for about 30 minutes. It should warm or room temperature.
Add a thin layer of the blueberry compote into the bottom of your serving vessels. You can use ramekins, bowls, molds, or even glasses. Then gently pour the room temperature panna cotta over it, and put the dishes into the refrigerator for another 20-30 minutes or until the panna cotta has just started to set.
When the panna cotta has just barely begun to set, garnish it with a little extra lime zest and some white chocolate chips, and even some mint, and then place it back in the refrigerator for about an hour or until it has completely set. This can take up to a few hours. Enjoy!
Makes 6-8 3oz. servings
Calories 250, Fat 13 grams, Carbs 21 grams
